Roasted Brussels Sprouts & Radishes

I don't know why brussels sprouts got such a bad reputation when I was a kid, but they did.  They were presumably soooo awful, I never ate them, because my mom never cooked them - but 'brussels sprouts' were universally understood to mean 'disgusting vegetable only a truly evil person would try to make me eat'.

I never gave it a lot of thought until I was in my 40s and regularly ate lunch at work at a pay-by-the-pound buffet next to where I worked. One of their regular menu items was a roasted blend of brussels sprouts and radishes. I love radishes!  And I'd never had one roasted, so I was intrigued.  I dished a small portion to try out, and gingerly tried a bite.... and that was it.  I loved the blend! I love the sprouts!

I will eat them several ways, but roasted remains my favorite way - it is unfussy, very tasty, and a bit of salt, oil and balsamic vinegar is all that's needed to tame the bitter qualities and create a rich,  delicious mouthful.  The radishes add an earthy tang and some pretty color.

Roasted Brussels Sprouts & Radishes
(serves 4)

1 package fresh brussels sprouts, quartered
6-8 red radishes, scrubbed & quartered
3 T. olive oil
2 T. balsamic vinegar
a generous sprinkle sea salt, to taste

Cover a cookie sheet with parchment paper. Preheat oven to 375F.

Toss vegetables and oil together in a bowl and spread out on the parchment paper in a single layer.

Sprinkle evenly with balsamic vinegar and salt.

Roast in oven for 30-40 minutes. Vegetables should be well browned and crispy on the outside.

We served this along with some Lemon-Garlic Baked Chicken Thighs, and a rice & wild rice blend.

It would go well with any autumn dish that includes a good balance of earthy, intense flavors.

If, like me, you don't trust brussels sprouts, give them a try roasted like this.  You might be surprised!